Yield: 1 Servings
|1½ cup||Warm water|
|5 teaspoons||Dry yeast|
|¼ teaspoon||Malted milk powder; or syrup|
|6 cups||Bread flour|
|Milk; for brushing|
These make wonderful hamburger buns. We use them with Carolina Pork BBQ.
Place water, yeast and pinch of sugar in bread machine pan and let stand for a couple of minutes. Add in remaining ingredients. Place machine on dough mode. When cycle is over, remove dough from machine. Gently deflate.
Divide dough in 8-10 portions, cover with a clean tea towel and let rest five minutes. Shape each portion into a ball and place, evenly spaced apart, on a parchment paper (I use waxed) lined baking sheet. Place a towel over them. Allow to rise until quite puffy, around 20-30 minutes. Flatten each roll gently with palm of hand. Brush, if desired with milk (it improves the brown color) and sprinkle on sesame seeds. Preheat oven to 375 F. Bake, until nicely browned, around 15-20 minutes. Freeze leftovers. 8-10 Rolls or Buns
"This is a deceptively simple, but enriched white bread, grandma-style dough. Small additions such as malt (if you don't have it, leave it out but check sources before abandoning it prematurely), a touch more sugar, and oil make the sort of dough that commercial bakeries fashion their hamburger rolls with - only these taste a million times better. In fact, the malt, sugar, and oil, in fact, are responsible for the wholesome flavor but more importantly, contribute to nice, even browning on these rolls - so characteristic of commercial hamburger rolls. Easily made in the bread machine on Dough Cycle, then plucked out and shaped into rolls, this recipe makes incredible, wonderfully spongy and flavor-packed, SUBSTANTIAL hamburger rolls take the average barbecued hamburger supper up a notch. You need a bread machine capacity of at least 1½ pounds to make this recipe."
Russell Fletcher cccwebauthor@...
Recipe by: found by Madonna [toez-grl@...] on Internet Posted to TNT Recipes Digest by "Russell J. Fletcher" <gimplimp@...> on Mar 20, 1998